Savory spinach, cheddar & mushroom oatmeal is cooked on the stove top and topped with a soft boiled egg for an easy and healthy breakfast recipe.
I’m all for cinnamon, blueberry, even peanut butter and banana in my oatmeal, but this savory oatmeal recipe is a delicious transformation in my usual oatmeal routine.
Savory spinach, cheddar & mushroom oatmeal is the perfect way to get some extra veggies in your diet. It’s creamy, cheesy and full of vitamins, protein and fiber.
It’s an easy make-ahead breakfast recipe for your weekly meal prep.
The first thing that comes to mind when I think “oatmeal” is peanut butter and banana. That’s my go-to favorite oatmeal recipe that I’ve been using forever.
I first saw this idea of savory oatmeal flipping through a magazine at my grandma’s house. (I go over every Monday night for dinner…Yes, I’m very spoiled!).
At first, I was all like “don’t mess with my sweet oatmeal”, but then for some reason it stuck in my head and I thought “I’ve got to give this a shot”. (see how quick my mind changes?)
It’s a great way to add some vegetables to a breakfast routine that’s usually lacking (for me anyways). Heck, you can eat it as a last minute dinner or lunch too!
Breakfast for dinner anyone?
For this savory oatmeal recipe, I used steel cut oats. I like the nutty/chewier texture they have, especially in this hearty recipe.
If you don’t like steel oats, of course you can substitute rolled oats.
Are steel cut oats better for you than rolled oats?
All oats are healthy and packed with vitamins and minerals, however, steel cut oats do have slightly more fiber and fewer calories than rolled oats. They’re also the least processed of the three types: quick/instant, rolled/old-fashioned and steel cut.
Are steel cut oats good for weight loss?
Oatmeal in general isn’t a weight-loss cure. It does however, help keep you fuller longer because it’s high in fiber. This may help you eat less, therefore helping you lose weight.
Steel cut oats have low glycemic index which means it can regulate your blood sugar and bad cholesterol.
I found this article really informational for learning the differences between oats. Check it out if you want to learn more.
Feel free to use any add-ins you’d like to your savory oatmeal. For this recipe I used:
- Caramelized Onions
- Fresh Spinach
- Mushrooms
- Garlic
- Cheddar Cheese
- Soft Boil Eggs
Just like regular oatmeal, savory oatmeal is versatile too so you can swap and add ingredients that you have on hand.
It’s a great way to get rid of any leftover veggies laying around in your fridge 🙂
For a healthy, protein & veggie packed breakfast try this savory oatmeal with spinach, mushrooms and eggs. It’s an easy, make ahead breakfast recipe for your busy week.
Savory Spinach, Cheddar & Mushroom Oatmeal
Ingredients
- 2 tbsp Butter
- 1 small Yellow onion diced
- Pinch of Salt
- 8 oz. Mushrooms chopped
- 3 Garlic Cloves minced
- Pinch of Pepper
- 1 tsp Paprika
- 1 1/4 cup Steel Cut Oats
- 5 cups Water
- 2 cups Fresh Spinach roughly chopped
- ½ cup Cheddar cheese cut into small cubes
- 5 Soft boiled Eggs optional
Instructions
- Heat butter over medium-low heat in medium sauce pan. Add onions and pinch of salt, stirring occasionally until slightly caramelized, about 7-10 minutes.
- Stir in mushrooms, garlic, pepper and paprika. Cook until mushrooms are softened, about 5 minutes.
- Add oats, stir and cook another minute. Add water, bring mixture to a boil, lower heat and simmer 25-30 minutes until liquid is fully absorbed.
- Stir in spinach and cheddar cheese, cook until spinach is wilted and cheese is melted.
- For the soft boil eggs: bring a pot of water to a boil. Gently add eggs, careful not to crack them as you put them in the pot. Boil for 6-7 minutes. Remove from water and cool.
- Serve oatmeal warm with a soft boil egg if desired.
This looks scrumptious! And the eggs as well – that is such a lovely touch!
Thank you so much Alexandra!
You said this could be a make ahead reciepe. How would you store and reheat leftovers?
Hi Rebecca, you can store the oatmeal in a large storage container with a lid in the refrigerator. I store the boiled eggs separately and peel them as I serve the oatmeal. You can reheat the oatmeal in the microwave or stovetop on low. If you’re making this for meal prep for the week, you can divide the oatmeal into 5 small containers and keep them in the refrigerator so they’re ready to grab and go in the morning! Hope this helps, enjoy :).